This recipe is easy to make, ideal for throwing together when deciding on a BBQ during the week. Glute Free.
Spinach leaves (or fresh spring mix), washed
Roasted walnut halves
Feta cheese, crumbled
Red pomegranate seeds, washed and dried
(dressing for about 3 individual salad bowls)
2 tablespoon of extra-virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of honey OR agave nectar
Salt/pepper to taste
Heat the walnuts in a frying pan so they are easy to bite, let them cool before adding to the salad.
Divide the spinach leaves into the salad bowls/plates.
Sprinkle some pomegranate, walnuts and crumbled Feta cheese on top.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey or agave nectar, and salt/pepper (the measurements given are for about 3 bowls of salad, so adjust amounts accordingly). Drizzle each plate with some of the dressing and serve.